Ube Halaya (Purple Yam Jam)

Ingredients

• 454 g frozen grated ube (thawed and drained)
• 400 ml coconut milk (1 can)
• 370 ml evaporated milk (1 can)
• 392 g condensed milk (1 can)
• 0.5 cup unsalted butter (113g, divided)
• 1 tsp ube extract
• 0.25 cup sugar (optional, adjust to taste)

Steps

1. 1

   In a large, non-stick pan or wok over medium heat, melt 1/4 cup of the butter.

2. 2

   Add the thawed and drained grated ube to the pan. Sauté for 3-5 minutes to slightly cook the yam and incorporate the butter.

3. 3

   Pour in the coconut milk, evaporated milk, and condensed milk. Stir well until the mixture is fully combined and the color is uniform.

4. 4

   Add the ube extract to enhance the purple color and flavor. Stir to distribute.

5. 5

   Reduce the heat to low-medium. Continue to cook, stirring constantly with a spatula to prevent the bottom from burning.

6. 6

   If you prefer a sweeter jam, taste the mixture and add 1/4 cup of sugar at this stage, stirring until dissolved.

7. 7

   Continue stirring for 30-40 minutes. The mixture will gradually thicken and become harder to stir.

8. 8

   Once the mixture has thickened significantly and starts to pull away from the sides of the pan, add the remaining 1/4 cup of butter. This adds a nice gloss and extra richness.

9. 9

   Cook for another 5 minutes until the jam reaches a thick, paste-like consistency.

10. 10

    Transfer the Ube Halaya to greased containers or molds. Smooth the top with a spatula.

11. 11

    Allow it to cool completely at room temperature before refrigerating. Serve chilled, optionally topped with latik (fried coconut curds) or grated cheese.

Notes

Constant stirring is essential to achieve a smooth texture and prevent scorching. For a smoother texture, you can process the thawed ube in a blender with the coconut milk before cooking.

Nutrition per serving

• dessert
• Filipino
• ube
• purple yam
• gluten-free
• vegetarian
• sweet jam